ILENE’S CORN CHIP SALAD

2 cans crisp sweet corn (1 white, 1 yellow), drained
1 whole yellow or orange bell pepper, chopped small
1⁄2 purple onion, diced small
1 can petite diced tomatoes, very well drained, optional but really good
1 scant cup low-fat or regular mayonnaise
1 cup finely shredded cheddar cheese, sharp if possible
4 to 5 ounces regular Scoops corn chips (or sturdy tortilla chips of your choice; coarsely mash three-quarters of them, leaving a few whole

Mix all the ingredients except the chips. Add the chips just before serving, saving a few whole ones for top garnish. 12 to 15 servings.

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